Thai Green Chicken Curry

I’ll admit it then…I’m addicted to Thai food! As a real ThaiFoodaholic I cook Thai food almost every week, whether it’s a Thai soup, stir-fry, noodles or curry.

It took me quite a long time to find a good Green Curry Paste. Sometimes they are too hot, sometimes too mild. When I have time, I prepare my own paste from scratch, but during the working week I have to stick with the quickest solution. This is the paste I’d recommend…

Cheshire Food Blog

Recipe: Thai Green Chicken Curry

Serves 2


  • 300g chicken breasts (skinless, boneless, cut into strips)
  • 1 can coconut milk
  • Green Curry Paste
  • 1 tbsp coconut oil
  • 2 tbsp Fish sauce
  • 2 kaffir lime leaves
  • 1/4 tsp ground coriander
  • 1/4 tsp dried lemongrass
  • 1/4 tsp turmeric (optional – I add it for colour)
  • shallot (finely chopped)
  • 1 tsp of palm sugar or light brown sugar
  • lime juice (half a lime)
  • fresh coriander and chilli pepper (garnish)
  • Optional: green beans / chunky pieces of pepper / aubergine

Cheshire Food Blog


  1. Heat up the coconut oil in a pan, add shallot, all spices and curry paste, stir in chicken strips.
  2. Add the fish sauce and leave on high heat for 2 minutes.
  3. Stir in the coconut milk (I add both, the creamy part as well as the liquid.), add kaffir lime leaves and reduce the heat.

Cheshire Food Blog

  1. Add all the remaining ingredients and cook for 15 minutes or until the chicken is cooked and the sauce is reduced.
  2. Remove kaffir lime leaves.
  3. Serve with Thai fragrant rice and garnish with fresh coriander and chilli pepper.

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